Chocolate Chip, Apples & Zuchini Cake
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About Chocolate Chip, Apples & Zuchini Cake
This moist Chocolate Chip, Apple & Zucchini Cake is the perfect way to sneak some veggies into your dessert while still satisfying your sweet tooth. As a true chocolate lover, I can confidently call this my all-time favorite treat—rich in flavor yet surprisingly light compared to traditional chocolate cakes.
The best part? No one ever suspects there are apples and zucchini hidden inside! The cake is so delicious that the pieces simply vanish from the dabba, making it a delightful and clever snack for all ages. Enjoy a guilt-free indulgence that brings together the best of both worlds—decadent chocolate and wholesome ingredients.
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Recipe Time & More
Ingredients
- 2 tbsp Cocoa Powder
- 1/2 cup Chocolate Chips
- 2 cup Self Raising Flour
- 1/2 cup Sugar
- 2 tbsp Butter
- 1/2 cup Applesauce
- 1 cup Zucchini (finely grated)
- 1 cup Apple (grated)
- 2 Eggs
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon (Ground)
- 1/4 tsp Salt (or as per taste)
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Instructions
- How to make applesauce: Peel & chop apples finely. In a deep pan add water. Throw in apple pieces. Add some sugar. Cook on low heat by covering it for about 7-8 minutes. Mash it. Keep aside.
- Preheat oven to 180º C for 10 minutes. Beat Sugar, butter and eggs in a mixer at low speed until well blended. Stir in applesauce. Blend it again.
- Combine self raising flour, cocoa powder, baking soda, baking powder, cinnamon & salt stirring with a whisk. Now add the flour mixture to sugar mixture, beating just until moist. Stir in the grated zucchini & apples and chocolate chips.
- Spoon batter into baking tin. Grease & dust some flour Bake at 180º C for 40 minutes or until a wooden pick inserted in center comes out almost clean.
- Cool the cake for 10 minutes on a wire rack. Serve warm.
Recipe Notes
Additional Tips
- If you prefer a chunkier texture, grate the zucchini coarsely and leave the skin on for flecks of color and added fiber; for a smoother crumb, peel and finely grate the zucchini before mixing into the batter.
- Fold in a handful of chopped toasted walnuts or pecans alongside the chocolate chips for extra crunch and nutty depth, complementing the cake’s sweet and salty notes.
- For a dairy-free version, substitute the butter with coconut oil or a neutral plant-based margarine, and use vegan chocolate chips—this will also add a subtle hint of coconut flavor that pairs well with the apples and chocolate.
- This cake stays moist for days due to the applesauce and zucchini; store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Serve slightly warmed for the best texture and flavor.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 407kcal | Carbohydrates: 72g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.6g | Cholesterol: 1mg | Sodium: 142mg | Fiber: 2g | Sugar: 26g
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This looks perfect! Thanks for posting.
This looks divine! Can’t wait to make it.
Absolutely scrumptious! Thanks for the recipe.
The use of Zucchini is such a surprise….Awesome REcipe!!
Looks so delectable! Thanks for posting.